My recipe was taken from the August, 2010 issue of Southern Living Magazine. Once again, a Midwesterner living vicariously through romantic locations with better climates than her own! It still is REALLY cold here in the winter, however, NOT in the summer...
The recipe that caught my eye in this issue (other than that glorious pie on the cover..but we're not going there until I lose the 3 pounds that have mysteriously appeared in the past two weeks) was the lightened version of potato salad. Perfect for a light, summery, Sunday dinner.
Made with olive oil, lemon juice and dry mustard vinaigrette, with green onions and fresh, chopped parsley from my garden, it sounded wonderful. I pulled out my very best olive oil for this recipe.
"Dress potatoes while they're still warm, I've always been told, if you want them to absorb maximal flavor. The rule is sacred to many Germans, who view potato salad practically as a national symbol... Heat will also dissolve salt and sugar and begin to emulsify the oil in the dressing, providing a smoother consistency."
There is another great reason to make this potato salad. Using red potatoes and leaving the skins on, adds antioxidants and fiber to your diet. They also contain healthy flavonoids which have been known to protect against certain types of cancers and cardiovascular disease.
Here is this delightful and light recipe from Southern Living:
Light, Lemony Potato Salad
Adapted from the August, 2010 issue of Southern Living Magazine
2 pounds small red potatoes, each cut into 8 wedges
1/4 cup good-quality olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon fine sea salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
3 green onions, very thinly sliced
2 tablespoons fresh parsley, chopped
Fill a large pot with cold water, add about 1 teaspoon of salt and the potato wedges. Bring to a boil and cook until just barely tender, about 10 minutes (testing frequently to be sure you don't overcook them). Drain potatoes, rinse very lightly with cool water, and allow to cool for five minutes. The potatoes will still be warm.
While the potatoes are cooling, whisk together the olive oil and next 4 ingredients until creamy and emulsified in a bowl large enough to fit the potatoes. Add the warm potatoes, green onions and parsley. Toss to coat.
Serve at room temperature or may be chilled.